Charred Asparagus with Toasted Breadcrumbs
Serving charred asparagus with toasted breadcrumbs as a side dish will entice vegetable haters to give these stalky greens a try. Eating vegetables can be boring and unpleasant if not prepared the right way (e.g., served steamed with only a pat of butter and salt), but the benefits of eating veggies are so great no one should take them for granted. They help protect and prevent against so many illnesses and disorders, and are filled with vitamins good for your skin, eyes, nails and hair.
Asparagus is also packed with antioxidants, which neutralize cell-damaging free radicals. They are at the top of the fruit and vegetable chart for slowing the aging process. This is a very easy recipe has plenty of flavor and great textures. It’s time to re-introduce vegetables with fun and creative ingredients.
I usually serve these charred asparagus with toasted breadcrumbs with a beautiful piece of tuna, together with some confit tomatoes or with a poached egg . This makes for a colorful, rustic dish that goes great with a nice glass of red wine.
Charred asparagus with toasted breadcrumbs
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Side
Ingredients
Scale
- freshly grated parmesan cheese
- 12 stalks asparagus (hard ends snapped off)
- 2 tablespoons breadcrumbs
- 2 tablespoons butter
- dash soy sauce
- salt and pepper to taste
Instructions
- Preheat oven to 450 FÂș.
- Lay asparagus in an aluminium covered sheet tray and cook for about 10-15 minutes, until asparagus are slightly charred. Take asparagus out of the oven and set aside.
- In a small pan oven high heat, add butter and wait until butter is bubbling before adding the breadcrumbs. Stir continuously until breadcrumbs are a deep golden brown color. Season with salt and pepper, add asparagus and soy sauce, give it a quick stir and turn the heat off. Serve on a plate with freshly grated parmesan and black pepper on top.
Nutrition
- Calories: 164
- Saturated Fat: 8
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I like crispy asparagus. I can eat it the whole day.